Brood & Banket Deel a en B NED-Eng

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NationalSecondary Vocational Education (MBO) Qualifications

Baking and pastry


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Part A: Description of the Career Group

Where do you work if you work in the bakery industry?

With a diploma in baking, you can work for a traditional bakery and confectioner, in a large bakery and/orconfectionery organisation or in a patisserie. Some companies have specialised in preparing bakery products orpatisserie products.

During your training, you can choose the following positions: All-round baker, Independent baker, Independentconfectioner or Pastry chef. You may also opt for the qualification of Head of a bakery.

What sort of work do you do in the bakery?

As a baker in a bread bakery, you will work primarily on making all sorts of bakery products according to traditionalmethods. You will follow set recipes. When performing your duties, you will consider different ingredients andproducts which may have an impact on the quality of the products. You will use your creativity in preparing andfinishing products and in resolving any problems you encounter. You will also decorate bakery products. You willwork frequently with modern equipment and occasionally manually, and ensure that you work efficiently andhygienically.

You will follow set recipes when preparing bakery products. When performing your duties, you will considerdifferent ingredients and products which may have an impact on the quality of the products. You will use your

creativity in preparing and finishing products and in resolving any problems you encounter.

As an All-round bakeryou will work on making all sorts of bakery products.

The All round baker at work


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The Independent confectioner at work

If you decide to work as a Pastry Chef, you will be involved in making all sorts of exclusive pastry products wherecreativity is hugely important, as well as purchasing products. You will assess end product quality. You will also be

responsible for planning the work.

The Pastry chef at work

Do you work as the Head of a traditional bakery? If so, you are the link between the staff on the workfloor and theentrepreneur. You have ultimate responsibility for tasks being completed and the quality of the product. Youinstruct and guide employees and trainees and motivate and assess them. You also recruit new employees. Youare additionally responsible for customer satisfaction, compliance with the legal and corporate regulations and forensuring a good working atmosphere. You are actively involved in performing tasks in the bakery.

The Head of a bakery at workWhat kind of skills do you need to work in a bakery?

As a baker, you need to be creative and innovative. You need creative ideas to make and finish bakery and pastryproducts, such as speciality breads, tarts and pastries and to think up new, exclusive products.

You also need the ability to work carefully and hygienically. You may also have to cope with irregular working

hours But if your working day starts early in the morning you will be free in the afternoon


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Part B: The qualifications

1. Introduction

This is Part B the Bakery and pastry Qualification File. This part provides an outline of the certificate requirementsfor:

All-round baker Independent baker Independent Confectioner Pastry chef Head of a bakery2. General Information

2.1 Imprint

Under the direction of Kenwerk

Developed by The Labour Market and Career Development team

Accountability Specified by: Kenwerk administration on the advice of the Bakery joint committee

On: 15-12-2010

In: Zoetermeer


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2.2 Formal Requirements

Diploma(s) All-round baker - 2

Independent baker - 3

Independent confectioner - 3Pastry chef - 4Head of a Bakery - 4

Rights ofadmission andtransfer

For admission and transfer rights, the legal provisions are complied with as specified by: The transfer regulation for VMBO vocational education (Ministry of OCW, 2003); WEB: Wet educatie en beroepsonderwijs (Act on Vocational Education and Training)

(Bulletin of Acts, Orders and Decrees 501, October 31, 1995) WHW: Wet op het hoger onderwijs en wetenschappelijk onderzoek (Education and

Research Act) (Stb. 1992, 593)

Certifiable units No

Legal careerrequirements

No

Industryrequirements

No

Dutch and maths In accordance with the Act on Reference Levels in the Dutch Language and Mathematics, the

reference values for the Dutch Language and Mathematics as established for the secondaryvocational education level (MBO) apply. Reference levels are assigned to secondary vocationaleducation (MBO) training courses as follows: the reference level 2F applies to qualifications at levels 1, 2 and 3. the reference level 3F applies to qualifications at level 4.

Career andCitizenship

Inseparable from this qualification file is the document 'Career and Citizenship qualificationrequirements at secondary vocational education lkevel (MBO)'. This document is available atwww.kwalificatiesmbo.nl .
http://www.kwalificatiesmbo.nl/http://www.kwalificatiesmbo.nl/http://www.kwalificatiesmbo.nl/http://www.kwalificatiesmbo.nl/


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2.3 Career Group Profile

Information for the Career Group in general:

The Baker performs his tasks as part of a team in both the bakery and the shop. He follows set recipes to preparebread and pastry products. In doing so, he considers different ingredients and (intermediary) products and paysattention to quality standards and (hygiene) regulations. The tasks are carried out standing and often at a setposition.

In preparing all the products, the Baker has professional knowledge of ingredients, methods of preparation andproducts. He also has the skills required to prepare all the products according to set recipes. Further, he can finishthe products attractively. In the confectionery work in particular, a Baker is expected to show (a certain degree of)creativity and improvisation. He must have well-developed fine motor skills.

Besides the specific professional tasks, the Baker cleans the bakery, all machines and equipment according to theregulations, the hygiene code and the company cleaning plan.

The Baker contributes to a good working atmosphere by working together in a collegial manner.

Specific information per qualification:

The All-round baker generally performs his tasks in specific production areas. The layout and condiitons of theproduction area(s) depend on the bakery products to be prepared.

The All-round baker prepares (fresh) bakery products, which are either direclty offered for sale in the shop or aredirectly distributed to other point of sale (third parties). Preparation of products for stock is another importantactivity. His tasks include preparation of special bakery products at the client's request.

The All-round baker must perform his tasks precisely and accurately.

The Independent baker is expected to show improvisation. Once the production process has been initiated, it isalmost impossible to interrupt the process. The Independent baker must be able to improvise in unexpected

situations within this process


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He guarantees the quality and progress of tasks in the bakery. He is therefore responsible, among other things, forthe satisfaction of the customers, for the attainment of policy objectives, for compliance with legal and corporaterules and regulations and for a good working environment.


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2.4 Career Perspective

Within a business, a Baker can develop through to a higher level position. The appropriate diploma must be gainedin order for this growth to have formal value.

The All-round baker can gain experience in the profession to become an Independent baker or Independentconfectioner. Within the education programme, he can move up to the education programme for Independent bakeror Independent confectioner in order to formalise this.

The Independent baker can gain experience in the profession to become Head of a bakery or Bakery entrepreneur.Within the education programme, he can move up to the education programme for Head of a bakery or a Bakeryentrepreneur to formalise this.

The Independent confectioner can gain experience in the profession to become a Bakery entrepreneur or canmove up to the position of Pastry chef or Head of a bakery. Within the education programme, the Independentconfectioner can move up to the education programme for Pastry chef, Head of a bakery or a Bakery entrepreneurto formalise this.

Pastry chef is a top position in most bakeries, though a move to a management position or as an entrepreneur ispossible on the general labour market. Within the education programme, there is the possibility of moving to the ADprogramme Small Business & Retail Management, to higher professional education (HBO) in Food Technologywith specialisation in bakery technology or to teacher training in Bakery (Consumption Technology).

Head of a bakery is a top position in most bakeries, though a move to a management position or as anentrepreneur is possible on the general labour market. Within the education programme, there is the possibility ofmoving to the AD programme Small Business & Retail Management, to higher professional education (HBO) inFood Technology with specialisation in bakery technology or to teacher training in Bakery (ConsumptionTechnology).


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2.5 Trends and Innovations

Some relevant developments related to the careers described in this qualification file are discussed below. Theseare developments in the labour market and in practical occupational training, developments in legislation and

governmental regulations and developments in the practising of the career itself (e.g., technological changes ormarket developments in the sector). These developments are described in order to allow institutions to take intoaccount future changes in the practising of the listed profession in the education.

Labour market andpractical occupationaltraining

Succession remains a big problem in the bakery industry. Entrepreneurs have a highaverage age. The means that a large number of bakers will be seeking a successor for theirbusiness within the next 5 years. A new generation of bakers needs to be inspired by thebakery profession. An increase is also apparent in the number of foreign entrepreneurs(NBC, 2010).

Most bakeries will have a need for Independent and All-round bakers or confectioners in thefuture. The reasons for this preference for employees specialised in the preparation ofeither bakery or confectionery products, is partly due to current branch developments.Bakeries may be so large that they have a number of locations or departments, forexample. Furthermore, there are businesses who only produce bakery or confectioneryproducts, and those with employees specialised in a certain field of expertise. Expectationsare that the various developments, such as increased purchasing and specialisation, willresult in even more need for specialised employees in the future.

There is demand for the Head of a bakery. Most bakeries require such an employee(Kenwerk, 2011). Generally speaking, the perspectives for apprenticeships are satisfactoryto ample for secondary vocational students in baking and pastry. In practice however, it isnot easy to find good work placement companies in all regions and for all qualifications. It isparticularly difficult for the BBL work-based route with part-time education (Kenwerk, 2010).

More information education programmes and the connection between vocational educationand the labour market can be found in the publication Report on the Labour Market andEducation Information that is published annually by Kenwerk. The publication for 2010 -2011 b d l d d f N b 2010 f k k l E li bli i


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3. Qualification File Overview

A qualification file can contain one or more qualifications. The matrix below indicates which core tasks and workprocesses are common to the various qualifications, illustrating the correlations and differences between thevarious qualifications.

If a file contains only 1 qualification, then this matrix will only provide an overview of the core tasks and workprocesses associated with this position.

Key:Q1: All-round bakerQ2: Independent bakerQ3: Independent Confectioner

Q4: Pastry chef

Q5: Head of a bakery

Qualification

Core Task Work Process Q1 Q2 Q3 Q4 Q5

Core task 1:Preparesbakery

products

1.1Advises the customer on bakery products x x x x

1.2 Plans his tasks for the preparation of bakery products x x x x x

1.3 Prepares his tasks for the preparation of bakery products x x x x x

1.4 Prepares and processes bakery products x x x x x

1.5 Prepares exclusive bakery products based on new recipes x x x x

1 6 D t d l d t b k d t


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Qualification

Core Task Work Process Q1 Q2 Q3 Q4 Q5

3.3

Designs and creates the exclusive presentation of confectioneryproducts x

Core task 4:Givesdirectionandperformsmanagementtasks

4.1

Makes a departmental plan

x

4.2 Provides information for budgets and monitors them x

4.3 Conducts formal interviews x

4.4 Plans and assigns tasks x

4.5 Provides guidance to employees and manages them x

4.6 Motivates and stimulates cooperation in the team x

4.7 Holds work meetings x

4.8 Reports to the entrepreneur x


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4. Description of the Qualifications

This chapter describes in more detail the various qualifications of this qualification file.

The qualifications that comprise this file are:

All-round baker Independent baker Independent Confectioner Pastry chef Head of a bakery


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4.1 All-round baker

General Information

Context of the qualification

The All-round baker is employed in the bakery branch. He works in a (traditional)bakery or a department as found in larger production companies.

The All-round baker generally performs his tasks in specific production areas, early inthe day. The design and conditions of the production area(s) depend on the productsto be prepared. Bakery products are prepared in a warm environment. Confectioneryproducts are prepared in a cool environment. The tasks are carried out while walkingand standing, often at a set position, and require physical effort when lifting, movingingredients or (trays of) dough.

Profile of professionalcharacteristics

The All-round baker works accurately and disciplined according to the (hygiene)regulations. He consciously plans his tasks and works systematically. He has insightinto the processes for preparation of bakery and confectionery products and has aflexible approach in adapting his planning on time. When producing confectioneryproducts, he uses creativity and fine motor skills. When producing bakery products,he will need to work hard.

Level of professionalpractice Level 2

Role and responsibilities The role of All-round baker is mainly practical in nature. His tasks mainly involve thepreparation of bakery products. He carries out his tasks under the supervision of anIndependent confectioner, Independent baker, Pastry chef, Head of a bakery or aBakery entrepreneur.

He is responsible for the bakery products being supplied on time at a continuousquality. He works independently on components of the various (automated) process

t d i d l t d t k di tl f hi i H i ibl f d t ti


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established for the secondary vocational education level (MBO) apply. For thisqualification, the reference level for Dutch and the reference level for mathematicshave been set at 2F. The professional requirements with regard to Dutch andmathematics are described in part C of this file.


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4.2 Independent baker

General Information


The Independent baker is employed in the bakery branch. He works for a traditionalbakery or bakery and/or confectioner.

The tasks of the Independent baker take place in the bakery itself. It is mainlystanding work in a warm environment (oven). The working hours of the Independentbaker vary from night hours to early afternoons. The working hours take account ofthe occupational health policy.


The Independent baker works accurately and disciplined according to the (hygiene)regulations. He can perform his tasks systematically and can plan ahead for thelonger term. The Independent baker plans the tasks himself, which must beperformed in order to fill the shop each day.

He has insight into the processes such as kneading, rising, and baking and has aflexible approach in adapting his planning on time. He is also expected to be creativeand improvising.

The Independent baker always has an overview of processes, stocks and orders.

The tasks of an Independent baker can be carried out independently or as a teammember. He must be able to work in a team. He issues instructions to the All-roundbaker, and introduces new colleagues by supervising them on the work floor andproviding them with professional and company-specific know-how.

Level of professionalpractice

Level 3

Role and responsibilities The role of the Independent baker is both practical and monitoring. The practical role

th t il ti f th d t Th it i l th f ll d i


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Dutch and maths In accordance with the Act on Reference Levels in the Dutch Language andMathematics, the reference values for the Dutch Language and Mathematics asestablished for the secondary vocational education level (MBO) apply. For thisqualification, the reference level for Dutch and the reference level for mathematicshave been set at 2F. The professional requirements with regard to Dutch andmathematics are described in part C of this file.


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4.3 Independent Confectioner

General Information


The Independent confectioner works in a (traditional) confectionery organisation orconfectionery department as found in businesses in the bakery branch.

The Independent confectioner generally performs his tasks in specific productionareas, early in the morning. Are theThe layout and condiitons of the productionarea(s) depend on the confectionery products to be prepared. The tasks are carriedout while walking and standing, often at a set position, and require physical effortwhen lifting, moving ingredients or (trays of) dough.


The Independent confectioner works accurately and disciplined according to the(hygiene) regulations. He consciously plans his tasks and works systematically. He iscreative with fine motor skills, which enables him to work accurately in very greatdetail. He has insight into the processes for preparation of confectionery products andhas a flexible approach in adapting his planning on time.

He is also expected to be creative and improvising. The Independent confectioneralways has an overview of processes, stocks and orders.

The tasks of an Independent confectioner can be carried out independently or as ateam member. He must be able to work in a team. He issues instructions to the All-round confectioner, and introduces new colleagues by supervising them on the workfloor and providing them with professional and company-specific know-how.


Level 3

Role and responsibilities The role of the Independent confectioner is both practical and monitoring. Thepractical role the entails preparation of the products. The monitoring role than follows

d i d t t l H i l ibl f th l i h d l d


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The Independent confectioner needs specialist knowledge and skills to practice hisprofession.

Legal career requirements

No

Industry requirements No



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4.4 Pastry chef

General Information


The Pastry chef especially prepares exclusive confectionery as found in the bakerysector or in the hospitality sector. His tasks are mainly performed standing in thebakery and can also be performed in contexts other than the confectionery business.This then concerns tasks in relation to catering, events, buffets, (themed) parties, etc.

A Pastry chef is also a profession in hotels and restaurants. Tasks may sometimesalso be performed at external locations.


The Pastry chef is creative, innovative, flexible, good at improvising and driven. Hemust be able to work carefully and hygienically. Also very important are social and

communicative skills, the ability to show empathy with another person's situation andthe capacity to stimulate and motivate personnel. He is a true team player and has agreat sense of responsibility.


Level 4

Role and responsibilities The Pastry chef has a coordinating, managing, regulating, controlling and signallingrole. He also has a practical role. The Pastry chef is responsible for his own tasks. Heis responsible for the preparation of excellent confectionery products. He also designs

and creates (on request and under own initiative) original and exclusive newdelicacies, so that the range of products remains attractive, appealing and innovative.In doing so, he works closely with the responsible functionary (which is theentrepreneur or, if he himself is not a manager, his direct superior, depending on thecompany situation). He makes maximum use of standard procedures and methodsapplicable to the standard (company) range, in order to guarantee the continuity of thequality of the original and exclusive confectionery products. He has creativeresponsibility for the development of new and exclusive confectionery products. ThePastry chef is expected to evaluate and optimise standard procedures and methods.The Pastry chef is an example to his colleagues and has an inspiring and stimulating

ff H ib d ki h b ki h i ll i l


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formulate planning schedules and working rosters. The Pastry chef's standard ofDutch will deviate from the general level. The specific language levels for eachprofession are indicated in paragraph 2.4 of Part D.

The Pastry chef needs English during his work in order to read and understandrecipes, labels and trade literature. He is capable of listening to a customer's question,understanding their wishes and expectations and explaining the product range inEnglish.

The professional requirements with regard to modern foreign languages are describedin part C of this file.

Legal career requirements No



Modern foreign languages For this qualification, the following requirements apply for the use of English:

the ERK level B1 applies to the reading and listening skills. the ERK level A2 applies to the conversation, speech and writing skills.The professional requirements with regard to a (modern) foreign language aredescribed in part C of this file. This concerns English.


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4.5 Head of a bakery

General Information


The Head of a bakery works in a larger traditional bakery. Depending on the size ofthe business, the Head of a bakery assists in the production in full or in part. Thetasks of the Head of a bakery take place in the bakery and in the office.

The Head of a bakery performs his practical tasks mainly standing in the bakery. Healso performs various administrative and personnel-orientated activities in the office.


The Head of a bakery works accurately and disciplined according to the (hygiene)regulations. He has an exemplary role towards his production employees. Heperforms his tasks systematically and with a view to the long-term planning.

The Head of a bakery is creative, innovative, flexible, good at improvising and driven.It is also important that he has the necessary social and communicative skills. Hemust have empathy for the situation of other people and be able to stimulate andmotivate trainees and employees. When guiding trainees and employees, he mustwork carefully, consistently and logically. The Head of a bakery must be flexible. Hemust correct his trainees and employees when they make mistakes. The Head of abakery is businesslike, with a critical view and a great sense of responsibility.

The Head of a traditional bakery acts as a link between the work floor and themanagement. This intermediary position in the business requires a flexible approach.

The Head of a bakery continues to develop his skills, both in the bakery itself and interms of steering and supervising trainees and employees.


Level 4

R l d ibili i Th H d f b k i h d i I h


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The complexity of the tasks of the Head of a bakery lies in the (quick and adequate)searching and finding solutions for preparation of the products and solving personnelavailability problems in the bakery. In doing so, he makes use of more specificprocedures, which he must gear to each other.

He works together with a relatively large group of employees, all of whom have theirown outlook on work, interest, motivation, ability and involvement. He ensuresfulfilment of basic conditions, which enables the tasks to be carried out. Many factorsmust be taken into account when buying products. These include the urgency ofordering, the terms of delivery of the supplier and the agreements within the companyregarding purchasing, efficiency and cost management. This means that such taskscannot simply be performed in routine-based and standardised procedures. He mustfind a suitable solution for each situation and implement this solution so that the

progress of the operational management and the aimed-for policy objectives are notthreatened, while also demonstrating great empathy for the business..

The Head of a bakery needs specialist knowledge and skills to practice his profession.

Legal career requirements No


Dutch and maths In accordance with the Act on Reference Levels in the Dutch Language and

Mathematics, the reference values for the Dutch Language and Mathematics asestablished for the secondary vocational education level (MBO) apply. For thisqualification, the reference level for Dutch and the reference level for mathematicshave been set at 3F. The professional requirements with regard to Dutch andmathematics are described in part C of this file.

Modern foreign languagesFor this qualification, the following requirements apply for the use of English: the ERK level B1 applies to the reading and listening skills. the ERK level A2 applies to the conversation, speech and writing skills.


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5. Description of the Core Tasks

This chapter describes the various core tasks of this qualification file.

5.1 Core Task 1: Prepares bakery products

Core Task 1: Prepares bakery products Work Processes for Core Task 1

Description of the core task:

The Independent baker, Independent confectiner, Pastry chef and Head ofa bakery communicate with the shop personnel on the range of products.They advise customers on bakery products while taking orders. They

identify specific customer wishes and provide appropriate information ondietary requirements and bakery products.

The Baker draws up a production planning and carries it out. He takesaccount of orders, the stock or products which, according to the planning,need to be produced at a later time. He decides on an efficient productionsequence for the tasks, making efficient use of the oven. In doing so, hetakes account of the processing time of the products. He gears theplanning with his superior and adjusts it when changes are required in theproduction process.

The Baker checks which bakery products need to be prepared to meet theproduction planning. He checks the recipe and converts productionvolumes into the amount of dough, batter, garnishings and fillingsrequired. He calculates the volume of ingredients required and collects allthe necessary ingredients, utensils and materials. He prepares thenecessary equipment, utensils and materials for production of bakeryproducts and weighs the ingredients.

1.1Advises the customer on bakeryproducts

1.2 Plans his tasks for thepreparation of bakery products

1.3

Prepares his tasks for thepreparation of bakery products

1.4 Prepares and processes bakeryproducts

1.5 Prepares exclusive bakeryproducts based on new recipes

1.6 Decorates, models and cuts

bakery products

1.7 Monitors and ensures the qualityof the bakery products

1.8 Packages and presents bakeryproducts or part-baked productsand stores them

1.9 Cleans the work areas, utensilsand machines in the bakery


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The Baker assesses the quality of bakery products and identifiesdeviations and faulty products during their preparation. He analyses thesource of deviations in bakery products and solves this. He consults withhis colleagues and superior on possible solutions and rectifies the faults or

deviations if necessary. The Pastry chef and Head of a bakery can alsodelegate this rectification process.

The Baker packs the bakery products for presentation in the display, theshop or for stock, and presents them on a tray, operating bakery utensilsand equipment as necessary. He labels and cools the bakery products orfreezes them. He uses new presentation and packaging possibilities forpresentation of the bakery products. The Pastry chef gears thepresentation to the occasion (e.g. buffets, dessert tables, high tea) for

which the product is intended.

The Baker cleans workspaces, utensils and machines while and afterperforming his tasks. He completes the checklists.

Explanation:

In this core task, Baker is taken to mean the following professions: All-round Baker, Independent Baker, Independent Confectioner, Pastry Chefand Head of a bakery.

The Baker complies with the relevant provisions, legislation andregulations when preparing bakery products.

The All-round baker, Independent baker, Independent confectioner, Pastrychef and Head of a bakery perform many comparable working processeswithin this core task. There is a great difference in the complexity of tasks,creativity of tasks and exclusivity of confectionery products expected from


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5.2 Core Task 2: Orders ingredients and products and stores them

Core task 2 Orders ingredients and products and stores them Work Processes for Core Task 2


The Baker checks the stock, the planning and the orders, and comparesthe stock with the volume of ingredients and products required to preparethe products. He calcuates the volume of ingredients and products whichmust be ordered. The Baker fills in the order list and places an ordertimely with the supplier according to the company ordering method.

The Baker checks the volume, quality and (storage) specifications of theingredients and products. He detects deviations and makes a claim to thesupplier according to the applicable procedures. He ensures any returnconsignments are processed.

The Baker stores the ingredients and products in temperature-controlledareas. He does so in a logical manner and taking relevant provisions andregulations into account.

Explanation:

In this core task, a Baker is taken to mean the following professions:Independent baker, Independent confectioner, Pastry chef and Head of abakery.

The Baker complies with the relevant provisions and regulations whenordering ingredients and (intermediate) products.

2.1

Orders the necessary ingredientsand products

2.2 Checks the (storage)specifications of the ingredientsand products on receipt

2.3 Stores the products supplied intemperature-controlled spaces


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5.3 Core Task 3: Promotes the quality and appeal of the range

Core task 3 Promotes the quality and appeal of the range Work Processes for Core Task 3


The Baker monitors and assesses whether the tasks are performedaccording to set quality procedures. He also monitors whether theprogress of the processes and procedures on the workfloor is according toplan, If he detects problems or stagnation, he notes them down andconsults with his superior/the entrepreneur. He makes proposals forimprovement of the processes and procedures on the workfloor in order toprevent problems or stagnations in the future.

The Baker keeps pace with professional literature and follows trends anddevelopments in the bakery industry. He thinks along with the possibilitiesfor supplementation or adaptation of the range. He analyses the bakeryproducts and range, and applies his expertise to make improvementproposals and introduce new ideas for adaptation of the range. Hedevises playful variations on classical themes. He develops new recipesand adapts existing recipes to the possibilities of the own bakery andrange, involving colleagues where necessary.

The Pastry chef explores opportunities for new presentation options. Hemakes designs of new presentation options and uses materials and ICTtools to create new presentation options.

Explanation:

In this core task, Baker is taken to mean the following professions:Independent baker, Independent confectioner, and Pastry chef.

3.1

Strives for high qualityoperational processes androuting on the workfloor

3.2 Comes up with ideas to expandthe range and develops recipes

3.3 Designs and creates theexclusive presentation ofconfectionery products


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5.4 Core Task 4: Gives direction and performs management tasks

Core Task 4: Gives Direction and Performs Management Tasks Work Processes for Core Task 4


The Head of a bakery creates a departmental plan based on the businessplan. He signals developments in the bakery sector and in the companyenvironment and researches what consequences these developmentsmay have for the activities in his department. In the plan, he describes thetactical and operational objectives the department must fulfil, which tasksmust be performed for this and the requirements these tasks must fulfil.He pays attention to work procedures and methods and the use of aids.

He makes an estimation of the required deployment of personnel,determines the qualitative and quantitative personnel requirements for theshort and long term. He has the departmental plan approved by theentrepreneur/the management.

The Head of a bakery makes analyses of the turnover of the departmentbased on relevant information. He performs cost calculations of theproduct line. He monitors the available budgets for his department andavoids budget overrunning. He justifies any deviations between thepermissible and actual departmental costs, and takes measures to save

costs. He reports the results of the analyses to the entrepreneur or themanagement and makes suggestions for (the adjustment of) budgets forthe activities. He is responsible for the financial administration ordelegates this.

The Head of a bakery conducts formal interviews with employees. Hecontributes to the recruitment and selection of new employees and/orholiday workers. He holds selection interviews with candidates in order todetermine if the candidates are suitable for the company and the position.

4.1

Makes a departmental plan

4.2 Provides information for budgetsand monitors them

4.3 Conducts formal interviews

4.4 Plans and assigns tasks

4.5 Provides guidance to employeesand manages them

4.6 Motivates and stimulatescooperation in the team

4.7 Holds work meetings

4.8 Reports to the entrepreneur


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makes them aware of the processes and procedures at the bakery.

The Head of a bakery pays attention to the promotion of a goodrelationship between the employees and discusses issues that threaten to

threaten the performance and harmony of the team. He acts as a mediatorin the event of conflicts. He aims proactively to avoid and restrict sickleave.

The Head of a bakery periodically organizes meetings with the employeesin his team. During this meeting, he informs employees on central policyand/or business policy. He discusses changes in the work, currentbusiness and bottlenecks. He records agreements and monitorscompliance with these agreements.

The Head of a bakery makes periodic reports of activities and givesfinancial feedback to the employer. He collects information from workmeetings for the entrepreneur or management and discusses points forimprovement or problems with the management or entrepreneur. In thesediscussions, the Head of a bakery thinks along about the company policy.

Explanation:

The Head of a bakery gives direction to a team of bakers and alsoperforms a number of management tasks. He must be able to delegatethe practical tasks to his employees.It is important that the Head of a bakery can find the balance between themanagement working processes and the daily activities of the Baker. TheHead of a bakery must be able to delegate the practical tasks in thebakery.


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6. Total Overview of Process-Skill Matrices

The process-skill matrix illustrates which skills are used for implementing the work processes of a core task. This isgiven, per qualification, by means of blocks. These should be read from left to right. If the blocks have not beenfilled in the matrix, they are not applicable to the qualification in question.


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6.1 Process-Skill Matrix for Core Task 1: Prepares bakery products

Core task 1Prepares bakeryproducts

Skills

A B C D E F G H I J K L M N O P Q R S T U V W X Y

Work processes


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Skills


Work processes

1.1Advises the customeron bakery products

1.2Plans his tasks for thepreparation of bakeryproducts

1.3Prepares his tasks forhe preparation ofbakery products

1.4Prepares andprocesses bakeryproducts

1.5Prepares exclusivebakery products basedon new recipes

1.6Decorates, modelsand cuts bakeryproducts


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Skills


Work processes

1.7Monitors and ensureshe quality of thebakery products

1.8

Packages andpresents bakeryproducts or part-bakedproducts and storeshem

1.9Cleans the work areas,utensils and machinesin the bakery


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6.2 Process-Skill Matrix for Core Task 2: Orders ingredients and products and stores them

Core task 2Orders ingredients andproducts and storesthem

Skills


Work processes

2.1Orders the necessary

ingredients andproducts

2.2Checks the (storage)specifications of theingredients andproducts on receipt

2.3Stores the productssupplied inemperature-controlledspaces


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6.3 Process-Skill Matrix for Core Task 3: Promotes the quality and appeal of the range

Core task 3Promotes the qualityand appeal of the range

Skills


Work processes

3.1Strives for high quality

operational processesand routing on theworkfloor

3.2Comes up with ideaso expand the rangeand develops recipes

3.3Designs and createshe exclusivepresentation ofconfectionery products


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6.4 Process-Skill Matrix for Core Task 4: Gives direction and performs management tasks

Core task 4Gives direction andperforms managementtasks

Skills


Work processes


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Skills


Work processes

4.1Makes a departmentalplan

4.2Provides information

for budgets andmonitors them

4.3Conducts formalinterviews

4.4Plans and assignsasks

4.5Provides guidance toemployees andmanages them

4.6Motivates and

stimulates cooperationin the team

4.7Holds work meetings


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Skills


Work processes

4.8Reports to theentrepreneur

Brood & Banket Deel a en B NED-Eng

Documents

Transcript of Brood & Banket Deel a en B NED-Eng